Easy BBQ in the Crockpot!

So, we don’t have a smoker as of yet, and I’m not really a griller (that’s Joseph’s foray), but yesterday was the 4th, and I thought we should have some BBQ. This is a great recipe that will have the guys come back for seconds, thirds, and even fourths…

Slow Cooker Texas Pulled Pork

Recipe makes 8 sandwiches

Ingredients:

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbecue sauce (if you want, I didn’t feel the need to)
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon Dijon mustard (you can also use regular yellow mustard)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 large onion, chopped
• 2 cloves of garlic, crushed
• 1 1/2 teaspoons dried thyme

Directions:

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Note: You can also cook the pork on Low for 10-12 hours.